Pumpkin Ravioli with Sage Butter

Method

1. Bring a large pan of salted water to a rolling boil.
2. Cook the fresh pumpkin ravioli for 3-4 minutes until they float and are just tender.
3. While the pasta cooks, melt the butter in a large frying pan over medium heat.
4. Add the sage leaves to the butter and cook 2-3 minutes until the butter turns nutty brown and the sage is crisp.
5. Drain the ravioli, reserving a little pasta water.
6. Transfer the ravioli to the sage butter pan and gently toss to coat, adding a splash of pasta water if needed.
7. Plate immediately, grate over parmesan and finish with extra shredded sage.